Wednesday, November 27, 2013

I thought I would squeak in one last recipe before American Thanksgiving just in case you aren't sure what you are making this year. I love this method for roasting veggies because it produces a dish reminiscent of the Sunday roasts of my youth. The potatoes are my absolute favourite. All of this can be made in one pan, so it makes for a less busy holiday kitchen. The real key here is the cast iron skillet, so if you don't have one go borrow one.

METHODRoasted VeggiesPreheat oven to 400 degrees
1. Heat a large 14" cast iron skillet over med-hi heat. Melt margarine, then saute leeks, shallots, and onion for 5-7 mins, until nice browned and golden. Add garlic and thyme and saute for 1 min.
2. Add veggies and mix well to coat. Cook veggies for 5 mins, stirring regularly to heat through. Add broth and cook for another 5 mins, stirring regularly. Season to taste.
3. Place pan in the oven, uncovered. Roast veggies for about 45 mins, stirring about every 10 mins, until veggies are golden and tender and broth has reduced.

Tofu with Orange Cranberry Jus
1. While veggies are roasting, salt and pepper both sides of the tofu. Set aside.
2. When veggies are done roasting, remove thyme stems, transfer veggies to a serving bowl and keep warm in the oven.
3. Without cleaning the pan, return it to the stove over med-hi heat. Melt margarine and add tofu. Fry on each side for 3-5 mins, until golden. Add 1/2 cup of the broth, then sprinkle pepper and poultry spice over the tofu. Mix around and flip tofu, deglazing the pan until the broth has reduced.
4. Add another 1/2 cup of broth and mix around and flip tofu until broth has reduced. Remove tofu from pan to a serving dish.
5. Increase heat to high. Add remaining 1 cup of broth, cranberries, sugar, and orange juice. Add broth reduces, mash the cranberries. Reduce by about a third, season to taste, then spoon over the top of the tofu.